1 (4 lb.) stewing chicken
1 tbsp. celery flakes
1/2 tsp. onion flakes
1 tbsp. salt
1 tsp. season salt
1/4 tsp. pepper
1 med. carrot, sliced

Cut chicken up and cover with water. Add remaining ingredients; cover and bring to a boil. Reduce heat and simmer 2 hours. Cool in broth, then remove meat from bones. Return meat to broth and bring to a boil. Add dumplings and cook.

ROLLED DUMPLINGS:

2 c. all-purpose flour
3 tsp. baking powder
2 tsp. season salt
1/4 c. shortening
3/4 c. milk

Sift flour, measure and sift again with baking powder and season salt. With pastry blender cut shortening into flour until it resembles cornmeal. Add milk and stir until dough forms a ball and leaves the side of the bowl. Turn out on lightly floured board. Roll dough into 1/4 inch thickness. Cut into 1/2 x 4 inch strips and drop onto chicken in boiling broth. Cover and cook 15 to 20 minutes. Serves 6.